“超高压”果汁，您喝过吗？

Core Viewpoint - The article discusses the increasing visibility and adoption of HPP (High Pressure Processing) cold-pressed juice in the market, emphasizing its ability to effectively kill microorganisms while preserving flavor and nutritional quality [1][2]. Group 1: HPP Technology and Its Benefits - HPP technology applies high pressure (400-600 MPa) to juice products, effectively inactivating microorganisms without the high temperatures that can degrade vitamins and enzymes [2][3]. - This non-thermal processing method is currently the most commercialized technology for fruit and vegetable juice processing, with standards being developed to promote its industrial application [2][3]. Group 2: Research and Testing - Research teams are conducting tests to evaluate the microbial inactivation capabilities of HPP, using known concentrations of E. coli in apple juice samples under simulated HPP conditions [3]. - The stability and nutritional content of HPP-treated juices are monitored under different storage conditions, highlighting the importance of cold chain logistics to prevent microbial growth during distribution [3]. Group 3: Industry Collaboration and Development - The industry is seeing collaboration between companies and local farmers, with significant amounts of local produce being utilized in HPP juice production [4]. - Continuous improvements in HPP technology are being made, including the integration of additional sterilization methods to address a wider range of microorganisms [4].